From a single block of vineyards, purchased as juice, the Latour 2006 Meursault Perrieres offers scents of white peach, honey, toasted almond, and lily-of-the-valley. Pungent citrus zest and chalky mineral notes compliment the creamy texture and peachy, nutty richness in evidence on the palate, and a horseradish-like hint (possibly from botrytis) fails to disturb a polished, richly-satisfying finish. This should keep well for at least 5-7 years. The resinous, alkaline 2005, by contrast, is something of a jumble at present. Louis-Fabrice Latour and oenologue Jean-Charles Thomas presented a 2006 collection that displayed the opulent richness that one would anticipate from such a ripe vintage, and from the Latour house style. Sometimes these wines want a bit for clarity, definition and distinctiveness – occasionally they are rather obviously marked by dairy flavors from their malolactic conversion – but the best of them have much to offer. Since I did not have opportunity to include in my issue 179 report notes on the Chablis bottlings of Simmonet-Febvre – a domaine Latour purchased in 2003 (and which also bottles some lovely sparkling wines) – I have made note of them here. Louis Latour has numerous importers throughout the U.S.

From a single block of vineyards, purchased as juice, the Latour 2006 Meursault Perrieres offers scents of white peach, honey, toasted almond, and lily-of-the-valley. Pungent citrus zest and chalky mineral notes compliment the creamy texture and peachy, nutty richness in evidence on the palate, and a horseradish-like hint (possibly from botrytis) fails to disturb a polished, richly-satisfying finish. This should keep well for at least 5-7 years. The resinous, alkaline 2005, by contrast, is something of a jumble at present. Louis-Fabrice Latour and oenologue Jean-Charles Thomas presented a 2006 collection that displayed the opulent richness that one would anticipate from such a ripe vintage, and from the Latour house style. Sometimes these wines want a bit for clarity, definition and distinctiveness – occasionally they are rather obviously marked by dairy flavors from their malolactic conversion – but the best of them have much to offer. Since I did not have opportunity to include in my issue 179 report notes on the Chablis bottlings of Simmonet-Febvre – a domaine Latour purchased in 2003 (and which also bottles some lovely sparkling wines) – I have made note of them here.Louis Latour has numerous importers throughout the U.S.